Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)
A recipe for Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)! These homemade ravioli are filled with a savory Italian sausage and spinach mixture.
Servings 4 -6 Servings
Ingredients
Dough:
- 3 cups (375 grams) '00' (pasta) flour
- 4 large eggs
- 2-4 tablespoons (30-60 milliliters) water
Filling:
- 2 tablespoons (30 milliliters) olive oil divided
- 10 ounces (280 grams) fresh spinach
- 1 medium onion peeled and chopped
- 2 garlic cloves peeled and minced
- 1 pound (450 grams) Italian sausage removed from casing
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 ounces (57 grams) Parmesan cheese freshly grated
- 1 large egg
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes.
To make the filling:
- In a large pan, heat 1 tablespoon (15 milliliters) of the olive oil over medium low heat.
- Add the spinach and cook, stirring often, until just wilted and a deep green.
- Transfer the spinach to a colander and set aside to drain.
- Place the pan over medium heat and add the remaining 1 tablespoon (15 milliliters) olive oil.
- Add the onion and cook, stirring occasionally, until softened.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the Italian sausage and cook, stirring occasionally, until browned and cooked through. Season with the salt, pepper, and nutmeg.
- Remove the mixture from heat and set aside to cool slightly.
- Place the cooled meat mixture in a large food processor.
- Squeeze the moisture out of the cooked spinach and place in the food processor with the meat.
- Add the grated Parmesan cheese and egg.
- Blend the mixture until finely ground and combined.
To assemble:
- Line a large baking sheet with parchment. Divide the pasta dough into four equal pieces.
- Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the sausage spinach mixture.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
- Flour the desired ravioli mold and cover with a sheet of pasta.
- Fill each cavity with the sausage filling. Lightly moisten the edges with water.
- Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
- Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Reduce to a gentle boil and add the prepared ravioli in batches, being careful not to overcrowd.
- Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
- Serve immediately with desired sauces or toppings.